ASIAN STYLE CHILI PASTE RECIPES

Name: Asian Chili-Garlic Sauce
Prep time: 15 min
Total time: 15 min
Yield: 7-10 cups or depending on how much is prepared
Ingredients: 2 1/4 quarts cider vinegar; 22 ounces honey; 2 cups chopped green onions; 3/4 cup fresh minced ginger; 2/3 cup asian garlic and red chile paste (or 2/3 cup chili-garlic sauce); 10 ounces sesame oil

ASIAN CHILI-GARLIC SAUCE RECIPE - FOOD.COM

Asian Chili-Garlic Sauce Recipe - Food.com image

This recipe comes from a popular authentic Asian restaurant in San Fransisco, California This makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks.

Total Time 15 minutes

Prep Time 15 minutes

Yield 7-10 cups or depending on how much is prepared

Number Of Ingredients 6

Ingredients

2 1/4 quarts cider vinegar
22 ounces honey
2 cups chopped green onions
3/4 cup fresh minced ginger
2/3 cup asian garlic and red chile paste (or 2/3 cup chili-garlic sauce)
10 ounces sesame oil

Steps:

In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
Serve at room temperature.
Whisk again before serving to combine ingredients.

Nutrition Facts : Calories 710.8, FatContent 40.6, SaturatedFatContent 5.8, CholesterolContent 0, SodiumContent 24.8, CarbohydrateContent 80.2, FiberContent 1.1, SugarContent 75.2, ProteinContent 1

CHINESE CHILI RECIPE | ALLRECIPES

Chinese Chili Recipe | Allrecipes image

Hold out mushrooms and bean sprouts until the last, and heat through for tender meat, firmer veggies, and better flavor.

Provided by sleepEp

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
2 pounds pork shoulder, cubed
1 pound boneless beef round steak, cubed
2 large green bell peppers, chopped
2 large onions, chopped
2 small stalks celery, diced
4 cups beef broth
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 teaspoon ground black pepper
2 tablespoons chili powder, or to taste
½ cup soy sauce
3 tablespoons cornstarch
8 sliced fresh mushrooms
1 cup fresh bean sprouts

Steps:

Heat vegetable oil over medium heat in a large soup pot, and brown the pork and beef, stirring often, about 10 minutes. Mix in the green bell peppers, onions, and celery. Cook until the vegetables have given up their juice; cover and simmer until the vegetables are tender, about 20 minutes. Stir in beef broth, bamboo shoots, water chestnuts, black pepper, and chili powder.
Mix the soy sauce and cornstarch in a bowl until smooth, and pour it into the soup. Stir until the soup thickens, about 1 minute; cover the chili, and reduce heat to a simmer. Simmer until the meat is very tender and the flavors have blended, about 2 hours; about 5 minutes before serving, stir in the mushrooms and bean sprouts.

Nutrition Facts : Calories 303.9 calories, CarbohydrateContent 16.2 g, CholesterolContent 73 mg, FatContent 14.9 g, FiberContent 3.7 g, ProteinContent 26.8 g, SaturatedFatContent 5.3 g, SodiumContent 1382.3 mg, SugarContent 4.9 g

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